Name: Mini Key Lime and Coconut Pies
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 tube (16-1/2 ounces) refrigerated sugar cookie dough -; 1 can (14 ounces) sweetened condensed milk -; 1/2 cup Key lime juice -; 3 large egg yolks -; 2 teaspoons grated lime zest -; 1/2 cup heavy whipping cream -; 1/4 cup confectioners' sugar -; 1/4 teaspoon vanilla extract -; 1/8 teaspoon coconut extract -; 1/4 cup sweetened shredded coconut, toasted -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mini Key Lime and Coconut Pies

1. 1 tube (16-1/2 ounces) refrigerated sugar cookie dough -

2. 1 can (14 ounces) sweetened condensed milk -

3. 1/2 cup Key lime juice -

4. 3 large egg yolks -

5. 2 teaspoons grated lime zest -

6. 1/2 cup heavy whipping cream -

7. 1/4 cup confectioners' sugar -

8. 1/4 teaspoon vanilla extract -

9. 1/8 teaspoon coconut extract -

10. 1/4 cup sweetened shredded coconut, toasted -

How to cook deliciously - Mini Key Lime and Coconut Pies

1. Stage

Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2-in. up the sides of 18 greased muffin cups. Bake at 350° for 8-10 minutes or until edges are lightly browned.

2. Stage

Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime zest. Spoon into hot crusts. Bake 7-9 minutes longer or until filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.

3. Stage

Just before serving, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar and extracts; beat until soft peaks form. Remove pies from muffin cups. Top with whipped cream and sprinkle with coconut.